The Glossary of legumes and lentils or pulses
English – Hindi
- Bengal gram flour – Besan
- Bengal gram spilt and skinned – Chana dal, Chane ki dal
- Bengal gram whole – Kala Chana
- Black eyed beans, Cow peas – Lobhiya, Lobiya chawli, chavli
- Black gram skinned – Urad dhuli
- Black gram split – Urad chilka
- Black gram whole – Urad sabut, urad saboot,
- Chick peas, Garbanzo beans – Kabuli Channa, Safed Chole,chole
- Field bean – Val
- Green gram dal – Moong dal
- Green gram split – Moong chilka
- Green Gram Whole – Moong sabut , Mung sabut
- Horse gram – Kulthi
- Lentil Dal, Pink Lentil – Masoor dal, masar dal, masur dal
- Moth Bean – Moth, matki, mataki
- Peas – Mutter, matar, mattar
- Peas spilt, green peas spilt – matar dal, green matar dal
- Pigeon peas spilt and skinned – Arhar, tuvar, toor, tur dal
- Red Kidney Beans – Rajma
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Dry fruits from Indian recipes:
- Almond – Badam
- Apricot – Khubani
- Cashewnuts – Kaju
- Dates – Khajoor
- Dried Figs – Anjeer
- Walnuts – Akhrot
- Peanuts – Moongphali
- Pine Nuts – Chilgoze, Nioze
- Pistachios – Pista.
- Raisins – Kishmish, Munacca
- Saffron – Kesar.
- Water Melon seeds – Magaz
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Glossary of some commonly used Indian Spices :
English – Hindi
- Aniseeds, Fennel Seeds – Saunf
- Asafoetida – Hing
- Holy Basil – Tulsi
- Basil Seeds – Sabja, Subja
- Bay Leaf – Tej Patta
- Big Mustard Seeds – Sarson
- Black Cardamom – Badi Elaichi
- Black Cumin Seeds – Kala Jeera
- Black Mustard Seeds – Rai
- Black Pepper – Kali Mirch
- Caraway Seeds – Shahjeera
- Carom Seeds, Thymol Seeds, Oregano – Ajwain
- Chilli Powder – Lal Mirch Powder
- Cinammon – Dal Chini
- Clarified Butter – Ghee
- Cloves – Laung, Lavang
- Coriander Powder – Dhania Powder
- Coriander seeds – Sabut Dhania
- Coriander, Cilantro – Dhaniya, Dhania
- Cumin Seeds – Jeera
- Curry Leaves – Kari Patta, Kadipatha
- Dry Fenugreek Leaves – Kasoori Methi
- Dry Ginger – Saunth, Sounth, Soonth
- Dry Mango powder – Amchur
- Fenugreek Seeds – Methi ke Dane
- Fenugreek – Methi
- Garlic – Lasan, Lahsun, Lahsan
- Fresh Ginger – Adrak, Adhrak
- Green Cardamom – Hari Elaichi , Choti Elaichi
- Green Chilli – Hari Mirch
- Ground Nut, Peanuts – Moongphalli, Mungphali
- Jaggery – Gur
- Lime – Nimboo, Nimbu
- Cocum, Kokum – Bhirinda, Bhirnda
- Lime peel – Nimbu ka Chilka
- Mace – Jayitri, Javitri, Javntry
- Mint – Pudina, Podina
- Nutmeg – Jaiphal
- Onion – Piaz, Peeaz or Pyaz
- Onion Seeds – Kalonji, Kalaungi
- Pine Nuts – Chilgoze or Nioze
- Pomegranate Seeds – Anardana
- Poppy Seeds – Khus Khus
- Raisins – Munacca
- Red Chilli – Lal Mirch
- Rock salt, Black salt – Kala namak
- Sesame Seeds – Til
- Saffron – Kunkuma, Kesar
- Tamarind – Imli
- Turmeric – Haldi
- Vinegar – Sirka
- Water Melon Seeds – Magaz
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Basic Culinary Terms
- Chopping – Cutting into small pieces.
- Dice – Cut into small even cubes.
- Grate – Cutting into fine thin strips (using a grater).
- Peeling – Removal of outer layer using a knife or a peeler.
Frying
- Fry – Cook in oil/ghee.
- Deep Frying – Cooking in hot oil/ghee where the product or stuff actually gets covered by the oil.
- Shallow Fry – Cooking in a little oil.
- Roast – Over heating without any oil/ghee.
Decorations:
- Garnish – Decorate (on top) by adding other food stuff or ingredients.
Kneading:
- Knead – Pressing dough with hand by folding and turning till it reaches the required consistency. Nowadays dough making machines are also available
- Sieving – A Process used to separate finer parts from the coarser parts (using a sieve).
Blending:
- Mash – Crush the food finely after softening (by boiling, roasting etc) or by using a masher.
- Paste – Smooth blend of solid ingredients with liquid.
Cooking and Flavoring
- Seasoning – To add spices and other ingredients to increase the flavor.
- Simmer – Cook in low flame after content starts boiling.
- Stirring – Mixing with a ladle.
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Glossary of Cereals Grains:
English to Hindi
- Cereals – Anaj
- Barley – Jav, Jau
- Broken Wheat – Dalia
- Maize – Makki, Makka, Makai
- Maize Flour – Makai ka atta
- Pearl Millet – Bajra
- Puffed Rice – Murmura, Kurmura
- Rice – Chawal
- Ragi – Ragi
- Rice Flakes, Beaten Rice – Poha, Chiwra
- Sago – Sabudana
- Semolina – Sooji, Rawa, Rava
- Sorghum – Juar, Jowar
- Refined Wheat Flour – Maida
- Vermicilli – Sevaiyan, Seviyan
- Whole Wheat Grains – Gehun
- Whole Wheat Flour – Gehun ka Atta
- Tapioca Pearls – Sabudana
Hindustanisakhisaheli 